Steaks with Red Potatoes Asparagus & Radish Hash
- Prep time: 30
- Calories: 630
- 300 Grams of Red Potatoes
- 4 Radish
- 1 Bunch of Asparagus
- 1 Red Onion
- 3 Garlic Clove
- 1 Small Bunch of Flatleaf Parsley
- 2 Tablespoons of Baby Capers
- 2 Tablespoons of Slivered Almonds
- 0.25 Cups of Parmesan Cheese
- 400 Grams of Rump Steak (Thick Cut)
Prepare Ingredients:Wash the fresh produce. Peel and thinly slice the garlic. Snap off and discard the tough, woody ends of the asparagus stems; cut into 2-3 cm pieces on an angle. Medium dice the onion. Cut the potatoes into bite-sized pieces. Cut the radishes into wedges.
Start Hash:Heat a large non-stick pan on medium-high until hot. Add the potatoes. Cook, stirring occasionally, 6 to 8 minutes, or until lightly browned. Add the radishes and cook, stirring occasionally, 2 to 3 minutes, or until the radishes and potatoes are tender when pierced with a fork.
Finish Hash:Add the asparagus, onion and garlic to the pan; season with salt and pepper. Reduce the heat to medium and cook, stirring occasionally, 5 to 7 minutes, or until the asparagus is bright green and the onion is softened. Remove from heat season to taste, cover to keep warm.
Cook Steaks:Pat dry steaks with paper towels and season with salt on both sides. In the same pan, heat olive oil on medium until hot. When oil is shimmering, add steak and cook until browned on outside and medium rare, about 4 - 6 minutes per side. Set aside to rest for 5 minutes, then thinly slice against the grain.
Make Salsa Verde:While the steaks rest, finely chop the parsley leaves and stems. Roughly chop the capers and almonds. In a bowl, combine the parsley, capers, almonds and parmesan. Slowly stir in 2 tablespoons of olive oil, or enough to create a paste; season with salt and pepper to taste.
You Plate It:Find the lines of the rested steaks; thinly slice against the grain. Divide the finished hash and sliced steak between dishes. Top with the salsa verde. Enjoy!